Terranea Blog

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Celebration of Food and Wine Preview: Grilled Oysters with Kelp Crust

Recipe by mar'sel Chef de Cuisine Andrew Vaughan

This year’s annual Celebration of Food & Wine kicks off Friday, September 22, 2017, with a Taste at Twilight reception at cielo point, showcasing Terranea's talented chefs, including mar'sel's Chef de Cuisine Andrew Vaughan.

The celebration commences in the evening on Friday, with a Taste at Twilight at cielo point, during which six of Terranea’s bartenders compete to create the crowd’s favorite libation, with the top two voted choices then showcased at the after-party on Saturday evening. As attendees sip on Champagne, they will also enjoy a selection of bites masterfully prepared by Executive Chef Bernard Ibarra’s culinary team, paired with local beers and wines, at food stations within the pool cabanas. Stations showcase resort delicacies such as mar’sel’s Blackberry SaisonFoie Gras Torchon; Lightly Smoked Grass-fed Lamb Rack with caramelized honey; Scallop Crudo with a shallot and apple mignonette; Tri-Tip in a Pretzel Bun with mustard and sea salt; and more. Set around the glittering pool, majestic ocean views and live entertainment by  Back Tracks serve as the reception’s backdrop.

Additionally, mar'sel will be showcasing grilled oysters with kelp crust and Chef Vaughan gives the tools to master it below.

STEP 1:  SHUCKING THE OYSTERS

STEP 2: PREPARING THE KELP BUTTER

STEP 3: MASTERING THE GRILL

Please be our guest at this year's Celebration of Food and Wine, September 22 and 23 to taste this dish for yourself! Purchase tickets here.

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